- No Violations Were Observed
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07/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. The doors to the reach in coolers in the wait staff area do not all close/seal when closed **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 50 at the unit against the wall on the cook line. The cheese is on a false bottom which keeps it off the cold surface of the metal pan. Half the cheese was removed and place in the walk in cooler **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without removing gloves then washing hands. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 45. Steak 46. Both in the tall unit on the cook line **Warning**
- High Priority - Two Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 8 employees present no CFM on duty **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage 117-127 on a counter in the cook line area **Warning**
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5/27/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.over the fire grill
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44. Corn beef 44. In the reach in cooler at the far en of the cook line **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg flat placed on the cutting board at the reach in cooler. Corrective action taken. Time marked 10:15 **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 45 in the tall reach in cooler at the beginning of the cook line
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Heavy cream in the walk in cooler and milk at the front counter
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Egg wash 50 at a reach in freezer sandwiched between the cooking equipment, used with water and ice, corrective action taken. Water an ice added
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potato 115. 115. Four pans left out to cool at room temperature. Corrective action taken. Moved to the walk in cooler
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 46. Cheese 45. Sausage 46 in the reach in cooler against the wall. New unit: cheese 49. Sausage 49 overstocked, air flow **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage 49. Tomato 49. Potato 121. And poultry 127 all were covered while cooling **Corrected On-Site**
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The second reach in cooler on the cook line closest the wall. The first and second reach in coolers at the front counter **Admin Complaint**
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4/24/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Ceiling tile in disrepair. Some tiles are in disrepair, replacement in progress. Half of the rear prep area completed.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a large watch while working on the cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish machine area
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server placed muffin on plate after it came out of the toaster with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 44. Sausage 45. Canadian bacon 45 in the reach in cooler in/at the against the wall in the kitchen
- High Priority - Stop Sale issued due to adulteration of food product. Muffin touched with bare hands
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit on the cook line against the wall **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Batter mix 48 placed in the unit against the wall on the cookline
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The second reach in cooler on the cook line closest the wall. The first and second reach in coolers at the front counter **Admin Complaint**
- Critical - No handwashing sign provided at a handsink used by food employees. At the hand sink in the dish machine room
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Located above the clean dishes side at the dish machine **Corrected On-Site**
- Observed build-up of grease on nonfood-contact surface. Hood filters main cook line
- Observed employee with no hair restraint. Cook **Corrected On-Site**
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook. **Corrected On-Site**
- Critical - Observed food stored on floor. Oil bottle (bulk)
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Employee contaminated the cutting board when the employee placed a towel that was on the floor on the cutting board at the first reach in cooler on the cook line. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. American cheese 51, yellow cheese 48 in the first reach in cooler on the cook line. Cheese 44, sliced cheese 46, sausage 67, link sausage 63, egg wash 53 in the second reach in cooler on the cook line closest the wall. Sour cream 46, milk 45, cream cheese 45 in the second reach in cooler at the front counter. Blue cheese dressing 46 in house in the first reach in cooler at the front counter. **Admin Complaint** **Repeat Violation**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine test bleached out at a sanitary bucket on the cook line **Corrected On-Site**
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Placed on the cutting board at the second reach in cooler on the cook line closest the wall
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Grits in the second reach in cooler on the cook line closest the wall
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. Employee picked up towels off the floor, placed the towel on the cutting board continued to work without removing the soiled gloves.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sausage, sausage links, egg wash at the second reach in cooler on the cook line closest the wall **Admin Complaint** **Repeat Violation**
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12/3/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn beef 48 f, scrapple 47 f degrees in the prep reach in cooler 2nd on line. 8.28.12 sausage 46, chicken salad 46, ham 46 f degrees
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. cookline Repeat Violation.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. cookline
- Violation: 51-16-1 No plan review submitted and renovations in progress. Requesting drawings for plan review as a result of hand washing violations. Please include your entire location in the drawings. This violation should be complied prior to installation of required hand sinks and prior to any Administrative Stip-callback.
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8/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer is handling both soiled and clean equipment/utensils and is failing to wash hands to break the contamination cycle. 6.25.12 repeat for the dish washer additionally silverware was being wrapped with unwashed/ungloved hands
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on soda dispensing nozzles/head and body at the wait staff area closest the register
- Critical - Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. cookline
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6/25/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. small unit next to the flat grill is inop do not use the unit for the safe storage of temperature controlled foods
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine Repeat Violation.
- Critical - Hand sink missing at dishwashing machine or area. Repeat Violation.
- Critical - Hand sink missing in food preparation room or area. cookline Repeat Violation.
- No plan review submitted and renovations in progress. Requesting drawings for plan review as a result of hand washing violations. Please include your entire location in the drawings. This violation should be complied prior to installation of required hand sinks and prior to any Administrative Stip-callback.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. no proof of any kind
- Observed attached equipment soiled with accumulated dust. The fan system to the walk in cooler
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads body at wait staff station x2 both sides. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. The dish washer is handling both soiled and clean dishes without washing hands to break the contamination cycle. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. wrapping silverware without washing hands and use of gloves
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese 61, ham 46 f degrees in the prep reach in cooler 1st on line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese steak 50, cooked peppers and onions 69 f degrees in the storage reach in cooler on the cookline (small unit next to flat grill)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn beef 48 f, scrapple 47 f degrees in the prep reach in cooler 2nd on line.
- Critical - Observed raw animal food stored over ready-to-eat food. egg raw shelled over whipped butter in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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6/25/2012 | Routine - Food | Warning Issued |
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hand sink missing in food preparation room or area. cookline
- Critical - No conspicuously located thermometer in holding unit. closest the register
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on the cutting board on the cookline Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/head and body at the wait staff area closest the register
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. on the cookline
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. wait staff area Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. on the cookline Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dish washer is handling both soiled and clean equipment/utensils and is failing to wash hands to break the contamination cycle
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after removing soiled gloves cook failed to wash hands to break the contamination cycle x2. Corrected On Site.
- Observed equipment in poor repair. standing water storage reach in cooler on the expo line closest the register
- Observed food debris accumulated on dry storage floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employee at the dish machine is wearing a rubber band on wrist Repeat Violation.
- Critical - Observed food stored on floor. oil bottle in dry storage (not delivered today) Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the first prep reach in cooler on the cookline Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. flat grill on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Heavy cream in the walk in cooler Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream in the storage reach in cooler expo line
- Critical - Observed toxic item improperly stored. hand soap over deli paper on wire rack closest the ice machine Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut melons in the storage area of the prep reach in cooler on the cookline (by the wall) Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. closest the dish machine Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. powdered sugar on wire rack Corrected On Site.
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4/25/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed equipment in poor repair. door to 2nd prep reach in cooler on the cookline does not close.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. 2nd bibb at the mop sink the one with the black hose attached to it.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease. many saoiled/stained/damaged tile throughout the prep areas
- Violation: 37-18-1 Observed dusty/rusty ceiling tiles and/or air conditioning vent covers.
- Critical - Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. Unaware of big five
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10/18/2011 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2nd prep reach in cooler on the cookline is in-op. see comment section
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. rear cookline area
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees or intended range.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple cups in prep areas, on prep tables, racks etc. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the 2nd prep reach in cooler on the cookline Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cookline employee was handling washed lettuce with bare hands. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated grease. many saoiled/stained/damaged tile throughout the prep areas
- Observed dusty/rusty ceiling tiles and/or air conditioning vent covers.
- Observed employee with no hair restraint. Cooks on the cookline Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. door to 2nd prep reach in cooler on the cookline does not close.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee in dish machine area washed hands at the three compartment sink
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cooks/servers who do food prep wearing arm bans , extra rings on hands. Corrected On Site.
- Critical - Observed food stored on floor. box of potato in the walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on 1st prep reach in cooler on the cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 1st prep reach in cooler on the cookline interor soiled/dust
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2nd prep reach in cooler on the cookline interor soiled/dust.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 53, cheese shredded 55 f degrees in the 2nd prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salami 47, capicola 47 f in the first prep reach in cooler on the cookline. corrective action taken plastic lifting product removed and items moved to the walk in cooler (less than 4rs)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. waffle mix 55, white cheese 55 in storage area of the 2nd prep reach in cooler on the cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts open not dated in the walk in cooler
- Critical - Observed sewage backing up through floor drains of establishment. dish machine room
- Critical - Observed toxic item stored by food. spray bottle with clear suds in bottle stored by bananas in rear kitchen
- Critical - Observed unlabeled spray bottle. spray bottle with clear suds by bananas in rear kitchen
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee cutting potato then touched a chemical bottle returned to cut more potato. Corrected On Site.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. multiple lights off in prep areas
- Critical - Vacuum breaker mising at hose bibb. 2nd bibb at the mop sink the one with the black hose attached to it.
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10/17/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/16/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Over hot water heater and ice machine.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 6/15/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on sandwiche prep unit at cook line. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Observed employee with no hair restraint. Cook preparing food at cook line.
- Observed gaskets/seals on cold holding unit in poor repair. Sandwiche make unit.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. Phone charger on prep unit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamers at 71 degrees farenheit in dinning room. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Dry storage.
- Critical - Vacuum breaker mising at hose bibb. In dish pit.
- Wet wiping cloth not stored in sanitizing solution between uses. Server station. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm. Corrected On Site.
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4/15/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. Plastic container with dry powder not labeled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used to scoop sugar.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Silverware holder used to scoop gravy.
- Observed employee with no hair restraint. Cook preparing food at cook line.
- Observed gaskets/seals on cold holding unit in poor repair. Cook line make unit.
- Observed walk-in freezer gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with moderate build-up on server station reach in.
- No Heimlich maneuver sign posted.
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12/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. pot roast raw over rte sauces in walk in cooler @ cb raw chicken; over beef in wic
- Violation: 13-03-1 Observed employee with no hair restraint. emplooee prep fish, cooks on line no hair restraint Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting; boards Repeat Violation.
- Violation: 25-06-1 Observed single-service articles stored without protection from contamination. coffee filters open & unprotected Repeat Violation.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. Repeat Violation.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. 5 emplooee working;
- Critical. Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
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6/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). lasagne on counter @ 76 degrees; , eggs on counter @ 73 degrees; , chicken; on floor under sink @ 57 degrees;
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken; salad had dates of tomorrow, mgr saying made today , unsure of date;
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lasagne 76 degrees; , eggs 73 degrees; , chicken; 57 degrees;
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. half & half creamers mixed with cold ones in front ric, had been on counter
- Critical. Observed raw animal food stored over ready-to-eat food. pot roast raw over rte sauces in walk in cooler
- Critical. Observed food stored on floor. potatoe wic
- Critical. Observed food stored on floor. chicken; on floor under sink @ prep wall
- Critical. Observed uncovered food in holding unit/dry storage area. prepped potatoe in wic
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. to go souffle cups in numerous produts through kitchen Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. numerous containrs
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. numerous on prep counters Repeat Violation.
- Observed employee with no hair restraint. emplooee prep fish, cooks on line no hair restraint Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers. dry white bulk
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting; boards Repeat Violation.
- Observed single-service items stored on floor. in stoage room, christmas decorations on top
- Observed single-service articles stored without protection from contamination. coffee filters open & unprotected Repeat Violation.
- Critical. Observed sewage backing up through floor drains of establishment. draine at ric floor @ grilling area far left on line with grey water standing, approximately one foot diameter around entire draine
- Critical. Vacuum breaker mising at hose bibb. Repeat Violation.
- Critical. Observed unlabeled spray bottle. @ grilling
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification. 5 emplooee working;
- Critical. No list of certified food service managers available at the establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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5/27/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. parm cheeses @ soup ctr
- Critical. Observed raw animal food stored over cooked food. raW eggs over veggie in line ric
- Critical. Observed raw animal food stored over cooked food. raw chicken; over bread crumbs in ric @ cook line
- Critical. Observed food stored on floor. sugar & spices Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in croutons
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. mgr pick up spaghetti with bare hands
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. spaghetti
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. @ cook line
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards with brown build up
- Observed utensils stored in crevices between equipment. knives between wall & equipment @ cook line
- Observed single-service articles stored without protection from contamination coffee filters.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed live gnatss in kitchen.
- Observed unnecessary items on the premise.
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2/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris., grease build up & bowing with wet spots
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10/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). butter on counter, discarded Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked noodles & beef in wic This violation must be corrected by : 10-07-09. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. meats & cheeses in wic Repeat Violation. This violation must be corrected by : 10-07-09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, burgers, mushrooms cooked, Repeat Violation. This violation must be corrected by : 10+07-09.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.0 cooked onions, sausage , potatoes @ cook line Repeat Violation. This violation must be corrected by : 1-07-09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. not holding phf @ 41degrees & below ric @ front
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwash produce; over sauces rte phf in walkin cooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook on line Repeat Violation. This violation must be corrected by : 10-07-09.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. all staff on lines
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook on cook line Repeat Violation. This violation must be corrected by : 10-07-09.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. miscellaneous thermom prep aas Repeat Violation. This violation must be corrected by : 10-07-09.
- Wet wiping cloth not stored in sanitizing solution between uses. through kitchen
- Critical. Food-contact surfaces not cleaned after being contaminationed. newspapers on cutting board @ line then food prepared
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cutting boards
- Observed single-service articles stored without protection from contamination. coffee filters
- Observed ceiling soiled with accumulated food debris., grease build up & bowing with wet spots
- Critical. Observed toxic item stored in food preparation area. degreaser on prep station
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10/6/2009 | Routine - Food | Warning Issued |
| No report available. | 6/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/15/2009 | Routine - Food | Administrative determination recommended |
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